Grilled Red Snapper with Strawberry and Avocado Salsa

We love red snapper, but salmon, swordfish or tuna fillets work equally well in this recipe. If you'd like to make the salsa ahead, simply wait to add the avocado until serving time and store the salsa, covered, in the refrigerator.

In a medium bowl, stir together jalapeños, strawberries, onions, cilantro, lime juice, avocado and salt to make a salsa. Set aside.

Preheat grill to medium heat. Meanwhile, combine oil and zest in a small bowl then brush all over fillets; season with salt and pepper. Grill fillets, skin side down and without flipping, until just cooked through and crisp around the edges, 8 to 10 minutes. Transfer to plates, remove and discard skin. Top with salsa and serve.

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